Name: String Bean Chicken
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 lb chicken breast, cut into 1-inch bite-sized pieces (Use a single chicken breast for a budget-friendly option.); 2 cups string beans, trimmed (Ensure beans are fresh and trimmed for best texture.); 3 tablespoons soy sauce (Use low-sodium soy sauce to control salt.); 2 tablespoons vegetable oil (Or other neutral oil for stir-frying.); 1 tablespoon garlic, minced (Minced fresh garlic enhances flavor.); 1 tablespoon ginger, minced (Minced fresh ginger adds warmth.); 1 tablespoon oyster sauce (Optional; adds richness and umami.); Salt and pepper to taste (Adjust according to preference.)

I still make this String Bean Chicken in the style of Panda Express when I want a fast, satisfying dinner that tastes like takeout but comes together in one skillet. It’s crisp-tender green beans, savory marinated chicken, and a touch of oyster sauce for that glossy, umami finish — all ready in about 30 minutes. Perfect for weeknights when you want something bright, healthy, and comforting.

Why you’ll love this dish

This recipe hits the sweet spot between speed and restaurant flavor. It’s:

Fast: 15–20 minute active cooking after a short marinade.
Budget-friendly: simple pantry ingredients and a single chicken breast.
Balanced: lean protein plus a green vegetable makes a complete meal.
Family-friendly: mild, savory flavors that kids and adults usually accept.

“Exactly like the restaurant version — juicy chicken, crisp beans, and that slightly sweet-savory sauce. A new weeknight favorite.” — Home cook review

The cooking process explained

Quick overview so you know what to expect:

Marinate bite-size chicken in soy, ginger, and garlic to build flavor.
Heat a hot skillet or wok and sear the chicken in a single layer for browning.
Add trimmed string beans and stir-fry until bright green and tender-crisp.
Finish with oyster sauce (optional) and a quick toss to coat.
This is a high-heat, short-time stir-fry — the goal is caramelized chicken and beans that still have a snap.

What you’ll need

1 lb chicken breast, cut into 1-inch bite-sized pieces
2 cups string beans, trimmed
3 tablespoons soy sauce
2 tablespoons vegetable oil (or other neutral oil)
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon oyster sauce (optional)
Salt and pepper to taste

Notes and substitutions:

Use low-sodium soy sauce to control salt. Add more later if needed.
Oyster sauce adds depth; substitute hoisin for a sweeter finish or skip for a lighter dish.
For a gluten-free version, use tamari and gluten-free oyster sauce.

Step-by-step instructions

Pat the chicken pieces dry with paper towels. Dry chicken browns better.
In a bowl, whisk together soy sauce, minced garlic, minced ginger, and a pinch of salt and pepper. Add the chicken and toss to coat. Marinate for 15–20 minutes.
Heat a large skillet or wok over medium-high heat until hot. Add the vegetable oil and swirl to coat the surface.
Add the marinated chicken in a single layer. Let it sit briefly, then stir-fry for 5–7 minutes until pieces are no longer pink and juices run clear. Aim for nice browned spots.
Push the chicken to one side of the pan and add the trimmed string beans. Stir-fry the beans with the chicken for 3–4 minutes until they’re bright green and tender-crisp. If beans are very thick, add an extra minute.
Stir in the oyster sauce (if using) and toss everything to coat evenly. Taste and adjust seasoning with salt, pepper, or an extra splash of soy.
Serve hot over steamed rice, noodles, or cauliflower rice for a low-carb option.

Serving suggestions

Best ways to enjoy it: pile over white or brown jasmine rice for a classic combo.
For texture contrast, serve with a side of crispy wontons or a simple cucumber salad.
Garnishes: toasted sesame seeds, thinly sliced scallions, or a drizzle of sesame oil add perfume and finish.
Turn it into a bowl: add steamed broccoli or shredded carrots for extra color and nutrition.

Storage and reheating tips

Refrigerator: Cool to room temperature within 2 hours, then store in an airtight container for 3–4 days.
Freezer: Freeze in meal-size portions for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently in a skillet over medium heat until steaming hot (165°F internal temperature). Add a splash of water or broth to loosen sauce if it clumps. Microwaving works — cover and stir halfway through to heat evenly.

Food safety note: Cook chicken to an internal temperature of 165°F (74°C). Refrigerate leftovers promptly to prevent bacterial growth.

Pro chef tips

Dry chicken equals better sear: pat pieces dry before marinating.
Don’t overcrowd the pan: work in batches if needed to keep high heat and searing.
High heat, quick time: stir-frying is about speed. Pre-measure and prep everything before you start.
For a glossy sauce: mix 1 teaspoon cornstarch with 2 tablespoons water and stir into the pan before serving for a thicker, restaurant-style coating.
If your beans are slow to cook, blanch them for 1 minute in boiling water, then shock in ice water before stir-frying.

Creative twists

Spicy: add 1 teaspoon chili garlic sauce or sliced fresh chile to the marinade.
Vegetarian: swap chicken for firm tofu (press and cube) and use vegetarian oyster sauce or hoisin. Press and pan-sear tofu for a crisp exterior.
Citrus brightness: finish with a squeeze of lime or orange for a bright pop.
Nutty crunch: sprinkle chopped cashews or peanuts at the end.
Make it saucier: add 1 tablespoon hoisin + 1 teaspoon sugar for a sweeter, stickier glaze.

Your questions answered

Q: How long does this take from start to finish?
A: Plan for about 30 minutes total: 15–20 minutes to marinate and 10–15 minutes active prep and cooking.

Q: Can I use frozen string beans?
A: You can, but thaw and drain them first. They may be softer, so reduce cook time to avoid a mushy texture.

Q: Is oyster sauce necessary?
A: No — it adds umami and gloss, but soy sauce alone tastes fine. Use hoisin or mushroom sauce as alternatives for different flavor profiles.

Q: How do I know the chicken is done?
A: Cut into the largest piece: it should be white throughout with no pink. The safe target temperature is 165°F (74°C).

Q: Can I prepare any part ahead?
A: Yes. Trim beans and cut chicken ahead of time. Marinate the chicken up to 24 hours in the fridge. Combine and cook just before serving for best texture.

Conclusion

If you like quick, flavorful stir-fries that taste like takeout, this string bean chicken is a reliable weeknight win. For more copycat takes and variations on Panda Express-style chicken and green beans, see this 4 Sons ‘R’ Us copycat recipe and this Drive Me Hungry Panda Express String Bean Chicken Breast copycat for additional tips and tweaks. Enjoy — and don’t forget to pat that chicken dry for the best sear.